Raw white rice  -1 cup

Urad dal (black gram dal,minapappu) -1 cup

Poha(beaten rice ,atukulu) -1 cup

Channa dal -1 1/2 tbsp

Fenugreek seeds -1 tsp

Salt to taste


Finely chopped onions -1/3 cup

Finely chopped green chilles -2 tbsp

Karam podi for sprinkling

Oil -3 tbsp


  1. Wash white rice, urad dal, channa dal and fenugreek seeds four times in water.
  2. Wask poha separately two times in water.
  3. Soak rice urad dal, channa dal and fenugreek seeds for 5-6 hours in a bowl. Also soak poha separately for 5 hours in another bowl.
  4. In a wet grinder or a large jar, add soaked dal, rice, channa dal, fenugreek seeds and add 1 cup of water then grind for a minute.
  5. Now add soaked poha and half cup of water and grind until the batter is smooth.
  6. Transfer the batter into a large container and cover to ferment it for 8hours or overnight.
  7. Just before preparing uthappams add salt and mix well.
  8.  Ensure that the consistency of the batter be like dosa batter that makes uthappam fluffy and crispy.
  9. Preheat a non stick tawa or griddle and spread a tea spoon of oil over it.
  10. Pour a laddle full of batter and spread it thicker than a dosa. Also keep the flame in medium heat so that it’s well cooked inside.
  11. Sprinkle chopped onions, green chillies, gun powder evenly over the surface of the batter.
  12. Pour a spoon full of oil around the uthappam and cover with lid.
  13. Let it cook for a minute. Don’t flip the uthappam, it gets ready once it turns golden brown.

Remove and serve hot with chutney and sambar.


We can add grated carrot, chopped tomatoes, chopped coriander leaves as topping.

Add sufficient water to the batter according to the required consistency.




Moong dal- 1/2 cup

Asafoetida- 1/4 tsp

Green chillies- 3 cut into half

Water- 2 1/2 cups

Turmeric powder- 1/3 tsp

Red chilli powder- 1/3 tsp

Lemon juice- 1tbsp

Salt to taste


Ghee- 1tsp

Oil- 1 tsp

Finely chopped garlic- 1 tsp

Finely chopped onions-  1 1/2 tbsp

Cumin seeds- 1/2 tsp

Fenugreek seeds- 1/3 tsp

Mustard seeds- 1/3 tsp

Red chillies- 3 cut into pieces

Curry leaves- 2 springs


  1. Soak moong dal in water for half an hour. Wash soaked dal and add asafoetida, green chillies, turmeric powder and 2.5 cups of water.
  2. Pressure cook for 3 whistles and switch off the flame.
  3. When the pressure settles down on its own, open the lid and check the dal.
  4. The lentils should be cooked well and softened. Lightly mash the lentils and keep aside.
  5. Dal should be semi thick. Adjust water.
  6. For tempering, take a kadai and heat ghee and oil. Add finely chopped garlic. Fry for 30 seconds. Add onions and fry for one minute.
  7. Add cumin seeds, fenugreek seeds, mustard seeds and saute them until they become fragrant.
  8. Add red chilles and curry leaves. Fry for a minute and add the boiled dal to the tempering .
  9. Add 1/4 cup of water and lime juice. Boil the dal on low flame till it thickens a bit. Keep on stirring the dal at regular intervals so that it does not stick to the bottom of the pan.
  10. Sprinkle red chilli powder before serving.
  11. Goes well with rice and dal .



Milk Bread slices – 4 (cut into square pieces)

Onions-1/2 cup ( finely chopped )

Ghee – 1 tbsp

Salt – 1/2 tsp

Red chilli powder – 1/2 tsp


  1. Heat a wide pan. Add ghee. When it becomes hot, add finely chopped onions.
  2. Fry for one minute and add salt to it. Fry for 2 to 3 minutes till there is no raw smell.
  3. Fry onions till it becomes light brown in colour. Then add red chilli powder to it.
  4. Mix well. Add bread pieces to it. Mix well till the bread coats with onion and masala.
  5. Keep on flame for 1 to 2 minutes. Mix well and serve hot. Adjust seasoning.


Use milk bread only . Adjust ghee and red chilli powder according to your taste.




Chicken pieces – 1 kg ( medium size pieces with bones or without bones)

Salt – 1/2 tsp

Turmeric powder – 1/4 tsp

Water – 1 cup


Red chilli powder- 3/4 cup ( 9 tbsp)

Roasted coriander powder – 2/3 cup ( 6 tbsp)

Cloves powder – 1/2 tsp

Salt – 1/3 cup ( 2  1/2 tbsp )


Oil – 2 cups for chicken frying and 1 cup for tempering

Garlic cloves – 30 crushed with skins

Cumin seeds –  1 tsp

Broken red chilles – 1/2 cup

Curry leaves – 1/2 cup

Fresh lime juice – 3/4 cup ( 9 tbsp)


Wash chicken. Add salt, turmeric powder and water to it .

Boil for 10 minutes. Make sure the chicken becomes tender. Strain water and keep it aside.

Take a wide bowl.Mix all the dry masalas and keep it aside.

Take a large kadai, heat 2 cups of oil in it. Add boiled chicken pieces and fry on medium flame till it becomes light golden brown in colour.

Keep stirring in between such that all the pieces are evenly cooked and coloured .

Remove from oil, keep it aside and allow it to cool.

In the same kadai add the remaning one cup of oil. Add crushed garlic and fry till it becomes light golden colour.

For tempering, add cumin seeds, broken red chilles and curry leaves. Fry for one to two minutes. Add lemon juice and mix well .Swicth off the flame.

Keep it aside. Let it cool. Take another wide bowl, mix all the dry masalas. Add fried chicken and mix well.

Pour the cooled tempering to the dry masalas. Mix it well.

Leave the pickle in the bowl for an hour and then transfer it into a closed jar .

If the pickle looks too dry, add a little bit of oil .

Make sure there is enough oil floating on top of the pickle.


Keep in refrigerator after three days.

Do not over fry the chicken as this makes the pieces hard to chew

Rasam powder



Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup


  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.


If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.






Chana Dal -: 1 Cup

Coriander Seeds -: 1 Cup

Urad Dal -: 1/3 Cup

Fenugreek Seeds -: 1/4 Cup

Black Pepper Corns -: 1/4 Cup

Asafoetida -: 1/2 tbsp

Curry Leaves -: 1/2 Cup

Broken Red Chillies -: 1 1/2 Cup

Turmeric Powder -: 1/2 tsp


  1. Heat a pan and add bengal gram. Now fry for a minute on low flame.
  2. Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
  3. While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
  4. Lastly add asafoetida and turmeric powder and fry for about 30sec.
  5. Switch off the flame.
  6.  Now let all the roasted spices cool down to room temperature.
  7. Add all the spices in your grinder jar and make it a fine powder.
  8. Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
  9. Now your sambar powder is ready and can be used in making sambar.


If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.


This recipe is handed down from my mother in law who is a wonderful cook.image


Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)


  1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
  2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
  3. Add finely chopped tomatoes, salt, turmeric and tamarind.
  4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
  5. Pour water and bring to a boil.
  6. Taste it and adjust salt. Check sourness as well.
  7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
  8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
  9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.


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